1 Med. eggplant (about 1 lb)
4 tb Butter or olive oil
2 Onions -- sliced
2 Green peppers
2 Zucchini -- sliced 1/4" thick
1 c String beans -- in 1 1/2" pcs
2 Garlic cloves -- crushed
2 tb Chopped parsley
1/2 ts Sugar
Freshly ground pepper
1 c Beef broth
2 tb Chopped parsley for garnish
Note: Green peppers should be seeded and cut into strips.
Cut eggplant into 1/4" slices, sprinkle with salt and set aside for 30 min. Wash off salt, drain and pat dry with paper towels. Heat 2 T. butter in a skillet. Add the eggplant slices and fry until browned on both sides. Transfer to a baking dish. Fry the onions and peppers in the remaining butter for 3 min. Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant. Add garlic, parsley, sugar, pepper salt, and beef broth. Cover and place in a 350 oven for 1 hour. Garnish with parsley and serve hot.
FROM: DEBORAH AKYUREK